Glazed Roast Pork Belly
Yields 6 servings. Recipe is from Teresa B. Day.
1 1/2-2 pounds pork belly with skin
2 teaspoons kosher salt
2 teaspoons black pepper
2-3 tablespoons fig preserves or syrup from jarred figs
1. Heat the oven to 450 F. Dry the meat thoroughly. Score the skin with a sharp knife in a crisscross pattern. Rub with salt and pepper. Place on a rack in a roasting pan. Roast uncovered for 30 minutes.
2. Baste the pork belly with the fig syrup or preserves. Roast an additional 30 minutes or until the pork’s inner temperature reaches 160 F. Allow the pork to rest for about 10 minutes before carving and serving.